RecipeDB

Cooking in progress....

Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2088.7467
Energy (kCal)32040.2383
Carbohydrates (g)2380.544
Total fats (g)1624.1168
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours. | 2. Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans. | 3. Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shank 4 1613.8703 0.0 359.0408 9.0667
    yogurt 200 29890.0 2283.4 1700.3 1592.5
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    cinnamon 1 teaspoon - - - -
    basmati rice 400 1613.8703 0.0 359.0408 9.0667
    vegetable stock 1 11.05 2.0553 0.5304 0.1547
    dill 20 chopped 402.6 72.8244 21.0936 19.1928
    parsley 20 chopped 27.36 4.8108 2.2572 0.6004
    mint 20 chopped 50.16 9.5874 3.7506 0.8322
    broad bean 200 cooked 1613.8703 0.0 359.0408 9.0667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition